Re: bacon cure injection question

Hey Jonathon - I am making bacon with the new brine injector. Got everything mixed up and then realized I did not first cool water to 38 deg or below before mixing. DOH! I have not injected the pork bellies with the brine yet and put the mixture in the fridge to cool. Do you think I can then use the cool brine to inject or did the warm water already neutralize the cure. It is not clear from your video whether its the injecting of warm brine solution into the meat that renders the brine ineffective or if its actually a chemical reaction between the water and the cure. What do you think?

Thanks, it was lower than room temperature when I mixed it, but not lower than 38 degrees. Now it is lower than 38. I kind of figured it had more to do with injecting the meat with a warm solution than a chemical reaction within the cure.

BobbyMac Check out wedinydomowe.pl/en It is a website dedicated to home made meats and sausages. They have a pork roll forum. I have made pork roll a bunch of times following the recipe and suggestions in this forum. Tastes is very close to Taylor Ham. Cases is the other brand of pork roll in NJ. It is smoked and has a sweeter flavor. Taylor ham is tangier.

Sorry if that site didn’t work. I tried to cut and paste the URL into my reply and I got a “spam” error message from this forum. The pork roll recipe that is discussed there originated from here http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf.